Cleanse and Healthy meal ideas

Herbal Cleanse-advocare.com/11071209

The place best to start when you are deciding to make healthy changes in your diet.

Here are some Ideas for Healthy Eating while ON or OFF the Cleanse

*NOTE* These are meals you can fix for the family but avoid the extras on your own plate, i.e. cheese, sour cream, chips....... (enjoy them when you're not on the cleanse or try and eliminate them as often as possible)

Lunch or Dinner Salad Ideas

Dark Green leafy Kinds of lettuce with any of the following

carrots, green/red/yellow pepper, Cucumber, tomato, avocado, nuts, black beans, Salsa,

Meal Ideas For Dinner NOTE- you can make the meals for the family and leave out the extras you need to avoid during the cleanse. If you are not doing the cleanse Still avoid extras such as cheese, sour cream, corn etc.....

Day 1 Tortilla Soup-Modified for Cleanse

Day 2 Spaghetti squash with home made spaghetti sauce

Day 3 Pozole, make with Chicken during cleanse

Day 4 Breakfast for dinner- Eggs!  

Day 5 White lightening Chili

Day 6 Turkey Burger on whole wheat bread thins

Day 7 Lettuce Wraps

Day 8 Lean Hamburger chili/Taco Soup

Day 9 Fish with Quinoa Pilaf

Day 10 Cilantro soup with Salad

Note* just making changes   Will add rest of recipes this weekend.

Cilantro Soup! 

 Cut up some onions with a 1 tbsp olive oil, throw in the cut up chunks of zucchini, 2-3 tomatillos if you want.  Take 2-3 serranos (seeds out) or 1 jalapeno pepper ( cut off top and slice open, take seeds out to have less heat).  (No peppers if you want to make it more kid friendly)

 After the onions have cooked a few minutes in the olive oil and you throw in the rest add 2 cups chicken stock or 2 cups water with 2 tsp chicken seasoning/bullion.  2-3 cloves crushed garlic.  Cook on med. heat until zucchini is tender.

 Add all the mixture with broth into the blender.  Puree.  Take cilantro leaves off stems from one whole bunch of cilantro.  (Buy 2 bunches for a stronger cilantro taste)  Continue to puree after adding cilantro.

 Take the mixture from the blender and pour into a big soup pot.  Add 1-2 more cups chicken broth pending your desire of thickness. Add 1/2 tsp salt and dash pepper.  Toss in cooked cut up chicken if you so desire.  I find this a good way to not make new chicken and get rid of left overs.  Squeeze two limes worth of juice into the soup and stir.  Add cut up avocado when you're ready to eat

When you're not on the cleanse or to make it more kid friendly add Mexican cheese, tortilla chips, sour cream/plain yogurt.

Tortilla Soup

Easiest way to do it-Buy a whole chicken and simmer for two hours, remove the chicken from the broth, pick chicken off and return about half the chicken back to the stock and about a cup of water.

Before cooking chicken season to taste-onion, bouillon, salt, pepper,

After returning the chicken to the pot add the following.

Jalapeño pepper

3 cloves garlic

2 limes, juiced

Cilantro

Serve into bowls and add the following according to liking

Avocado

Sour cream

Tortilla chips-to make your own, cut corn tortillas into strips and fry in oil till brown

Mexican or Monterey Jack Cheese

Green Curry Chicken

Recipe courtesy Tyler Florence

Green Curry Chicken

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, cut in 8 wedges
• 1 green bell pepper, cut in 8 wedges
• 1 stalk lemongrass, white bulb only
• 1 tablespoon coarsely chopped fresh ginger
• 3 tablespoons Thai green curry paste, recipe follows
• 2 kaffir lime leaves
• 3 cups unsweetened coconut milk, 2 (13.5 ounce) cans
• ¾ cup chicken broth
• 1 ½ pounds skinless, boneless chicken breasts, cut in 1-inch strips
• Sea salt
• 1 lime, juiced
• Fresh Thai basil leaves
• Fresh cilantro leaves
• Lime wedges, for garnish

Directions

Plae a large, deep skillet over medium heat and coat with the oil. Saute the onion and green peppers for 3 minutes to soften. Split the piece of lemongrass down the middle and whack it with the flat side of a knife to open the flavor. Add the lemongrass, ginger, curry paste and lime leaves to the skillet and stir for 2 minutes. Pour in the coconut milk and chicken broth. Lay the chicken pieces in the mixture to poach; add a pinch of salt. Stir together and simmer over low heat for 10 to 15 minutes. Squeeze in the lime juice and shower with basil and cilantro; serve in dinner bowls with lime wedges.

Easy Taco Soup

This bowl was made for the kiddos

This was mine, no cheese or sour cream and it is just as yummy. You can even skip the chips if you feel the need to do so.

Taco Soup

Ground Turkey

Can or fresh diced tomatoes

black beans canned or fresh

corn-optional

kidney beans

tomato sauce

taco seasoning packet or south western seasoning (chili powder, cumin, cayenne all to taste)

onion

green chilies

limes to squeeze to taste

avocado

1. Brown the Turkey with onion

2. Add in all other ingredients

                                                        3. Serve with Lime, avocado, cilantro on top!c

Chicken Lettuce Wraps

I added Mango!  A little sweet with the sour.  I loved it!

Romaine Lettuce!
2-3 Chicken Breasts cut into chunks or strips ( You will mix the raw chicken in with everything while it marinates!)

Green onions 1 bunch
3-4 Sweet peppers or  1 Green/ red pepper

½ tsp garlic powder or 2 crushed cloves garlic

¼ tsp pepper

1 tbsp sesame oil

¼ c soy sauce

3 tbsp sugar, NONE if on the cleanse. I substituted with 1 tbsp Truvia.  You can also minimize with 1 tbsp brown sugar or molasses. 

½ or one tsp sesame seeds

1/8 tsp SALT or none, there is plenty from the soy sauce

½ a can cashews or dry roasted peanuts!

2-4 carrots shredded or sliced

After you have chopped and cut everything, place in a zip lock bag for 2-3 hours and refrigerate. Heat a wok or large frying pan and stir fry for about 5 min.on med/high.  Prepare your brown rice or Quinoa about 1/2 hour before you start stir frying.  Place serving amount of vegetables and quinoa on your Romaine lettuce  and wrap up with a little Mango if you so desire.

Pork Pozole

Makes: 6 servings View Nutrition Facts

Ingredients

• 1 can (15 ounces) yellow or white hominy, drained
• 1 can (14.5 ounces) Mexican-style diced tomatoes
• 1 can (10 ounces) mild green enchilada sauce
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1-1/2 pounds boneless pork loin
• ½ cup chopped cilantro
• 1 tablespoon lime juice
• Baked tortilla chips
• Diced avocado and lime wedges, optional

Directions

 Combine the hominy, tomatoes, 1 jar green enchilada sauce or two containers wholly avocado verde salsa, onion, garlic, and cumin in a 4-quart slow cooker with a couple shakes of salt and pepper. Top with pork, spooning hominy mixture over the meat.  cover and cook according to the size of pork.  If you are using a large shoulder pork roast, the cook on low for 7-8 hours or 4 on high.  If you choose a small pork tenderloin then you may only need 4-5 hours on low or 2 on high.

Once the time is up take pork out.  Save 1/2 the pork for another night or a different meal.  Shred up what you want to put back in.   Add cilantro and lime juice to the slow cooker.  Spoon into shallow bowls. Serve with any of the following for kids or your self if not on the cleanse; tortilla chips, avocado, cheese, sour cream and additional lime wedges.


NOTE  -  Additional spices above are optional, coriander (dried cilantro), ancho chili pepper, chicken seasoning


WHEN NOT ON THE CLEANSE THIS IS A REALLY GOOD WAY TO USE UP LEFT OVER PORK

 Although I love healthy things, I also enjoy good Mexican food.  I try to balance it out with something that is healthy.  I had mine with White Chili.  Fiber helps when you're eating things that you don't want sitting around too long in the body.  Go to MYO post for directions!

White Chili   (PICTURED ABOVE)

2-3 chicken breasts or a whole frying chicken or 1-2 cups leftover chicken

1 T olive oil

2 med onions, chopped

2-3 garlic colves

2(4) oz cans mild green chilies

2 t ground cumin

1 ½ t dried oregano, crumbled

¼ tsp cayenne pepper

¼ tsp ground red pepper

3 (16) oz cans Northern white beans

3-5  c chicken broth or leftover broth from cooking chicken

  cheese, shredded

No-fat sour cream

Jalapeno peppers

Salt and pepper to taste

1.Place chicken in a heavy sauce pan.

2.  Add water or chicken broth, onion, 2 tsp chicken seasoning if using water and jalapeno pepper. 
3.  Bring to a boil and then lower temp to a simmer. Cover and Cook until no longer pink about 20-30 min if using chicken breasts or till no longer pink.
4.  If you're using a whole chicken then you should add seasonings and onion and jalapeno pepper to water and bring to a boil and then simmer for one hour. 
5. This is another recipe that is a good way to use left over precooked chicken.
6.  Heat oil in same pot over med high heat. Add onions and sauté about 10 min. Stir in garlic, then chilies, cumin, oregano, cayenne and red pepper and 2-3 garlic cloves. Saute 5 min. 
7. Take 2 of the Northern white bean cans and drain liquid.  Mash after draining then add to a soup pot along with your sauteed onion mixture.  Drain the other can and add to your Soup pot.  Stir in Leftover chicken broth from Cooked chicken, about 3 cups. Add undrained beans and broth and bring to boil. 
8.  Reduce heat, add chicken, limes (2-3 limes to taste) and Cilantro. Serve and garnish with sour cream chips and cheese if not on the cleanse or for kids if desired. 

2. Moroccan Chicken

   1 tsp ground cumin

   ½ tsp kosher salt

   ¼ tsp ground cinnamon

   1 lb chicken breasts

   1 tbsp veg oil

   Stir together spices and sprinkle over the chicken. Heat the oil in a large skillet on med. Add the chicken and cook about 8-12 min or until done, turning once.

   Good to eat with Couscous

   
   
   Quinoa Pilaf
   
   
   
   
   

   Quinoa is a much healthier alternative compared to Rice or Potatoes.

   Sautee any of your favorite vegetables. I did zucchini, carrots, green peppers, green onions, garlic and chicken broth for seasoning.  Cook Quinoa separately with some chicken seasoning in the water.  When finished combine the two.

   
   
   
   
   Zesty Chicken (Café Rio)
   5 lbs chicken breast, boneless, skinless
   1 sm bottle zesty italian dressing
   1 T chili powder
   1 T cumin
   3 cloves garlic, minced
   
   Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Pour some of the juice on.